Fishmonger Training Course
Master the fish counter with the Fishmonger Training Course. Gain essential skills in seafood selection, butchery, storage, safety, sustainability, and merchandising. Boost profits, reduce waste, and build customer trust in professional food environments through practical training in handling, quality checks, knife skills, hygiene, display techniques, and inventory management.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical skills to confidently select, inspect, cut, store, and present seafood. Master freshness checks, rejection standards, safe handling, hygiene practices, knife techniques, display design, labelling, pricing, and demand planning. Learn inventory rotation, waste minimisation, and sustainability communication to increase sales, safeguard margins, and foster customer loyalty swiftly.
Elevify advantages
Develop skills
- Pro seafood inventory control: apply FIFO, shrink tracking and demand forecasting.
- Hands-on fish butchery: gut, fillet and steak fish cleanly with pro knife skills.
- Retail seafood safety: master temperature rules, shellfish tags and hygiene.
- Freshness and quality checks: spot defects fast and reject risky seafood loads.
- High-impact seafood merchandising: build safe ice displays and convert shoppers.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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